Become a master in the kitchen with WD's all-time best cooking advice

Whether it's snack time or a family supper, breeze through meal prep with these expert tricks from the past 75 years of Woman's Day. From improving food's taste to storing produce safely, these top-notch tips will prepare you to cook any meal to perfection—Thanksgiving included!

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Skip the Last-Minute Run to the Store

1 | When you need extra ice cubes for a party, use muffin tins. The cups will make big ice cubes that last longer. July 1978

2 | If you don't have buttermilk, use 1 Tbsp lemon juice or vinegar plus enough milk to make a cup. November 2007

37 | Mushrooms are like sponges and shouldn't be immersed in water. Better to clean them with a soft-bristled brush or a slightly dampened towel. June 1979

38 | To get grit off spinach, swish bunches through a bowl of cool water. The dirt will fall to the bottom. June 1938

39 | Before cooking Brussels sprouts, slit them halfway through the base. They'll cook evenly and quickly. March 1958

40 | Refrigerate onions for at least half an hour before chopping to avoid tears. November 1992

41 | Removing seeds from a cantaloupe takes less time and saves more of the melon if you use a rubber spatula instead of a spoon. March 1983

42 | Wet your hands in cold water before mixing or shaping ground beef so the meat won't stick to them. October 2003

43 | When shredding raw potatoes, place the grater in a colander inside a pie pan. The water drains out while you shred. June 1963

44 | Chop or cut up canned whole tomatoes by snipping them in the can using kitchen shears. February 1992

45 | If you need to measure syrup or honey, swish vegetable oil around in the measuring cup first to prevent sticking. January 1974

46 | To slice raw beef paper-thin, first freeze it for 45 minutes, then cut against the grain. June 1979

47 | Slip your hands into plastic bags when prepping or cutting chiles to avoid touching the oils. When done, toss the bags. November 2006

48 | Use a vegetable peeler to remove the tough strings from celery. April 1949

49 | To make cupcakes all the same size, measure the batter with an ice cream scoop. September 1982

50 | To peel garlic, put cloves on a board and whack with the flat side of a heavy knife or bottom of a saucepan. The papery skin will lift off. February 1992

51 | Tap an egg firmly on a flat surface rather than against a bowl edge so that it cracks more cleanly and you don't drive little shell pieces inside. April 2005

52 | To thoroughly clean leeks, place the cut pieces into a bowl of cold water, swish them around and lift them out with a slotted spoon, leaving the grit behind. Repeat with fresh water until water is clear. April 2011

53 | The easiest way to remove silk from an ear of corn: Wipe downward firmly with a clean, damp cloth. September 1992

54 | To cut fresh basil into narrow ribbons, stack the leaves on top of one another and roll them lengthwise into a tight cylinder, then slice crosswise. September 2005

55 | Shallots and pearl onions are easy to peel if you wet them first. If you're peeling quite a few, let them stand in hot water for about 10 minutes. September 1982

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Have a Happy Thanksgiving

56 | If you're buying a whole turkey, figure on 1 lb (uncooked) per person. For a boneless turkey breast, plan on ½ lb per person. November 2011

57 | Choose serving dishes and utensils a few days ahead to avoid last-minute confusion. November 1989

58 | Freeze cranberries before you grind or chop them and you'll have less mess. August 1977

59 | To thaw a frozen turkey safely, put it in the fridge and allow one day for each 5 lb. If you need to speed things up, submerge the wrapped bird in cold water, changing the water every 30 minutes. A 20-lb bird will take 10 hours. November 1994

60 | Pat turkey dry with a paper towel after rinsing inside and out under cold running water. No soaking or scrubbing is required. November 1949

61 | Loosely spoon stuffing, which expands during cooking, into the turkey. Use roughly ¾ cup stuffing per lb of turkey. Cover exposed stuffing with foil if you want to avoid crisping. November 1992

62 | Stick the thermometer in the thickest part of the thigh near where the turkey breast begins—it's the last place to reach a safe temperature (165°F). November 2011

63 | Rub the bird with olive oil or butter before roasting and you won't need to baste it. November 2010

64 | If you're hosting a big gathering, consider buying two small turkeys instead of one. They cook in about half the time and are easier to lift. Bonus: four drumsticks! November 1958

65 | To thicken thin gravy, stir in a few Tbsp of granular or flake-style instant mashed potatoes. Cook until gravy is thickened. February 1992

66 | If your stuffing is too moist, transfer it from the turkey to a baking dish and bake uncovered at 375°F for 15 minutes. November 2011

67 | Short on time? Buy a pumpkin pie, then dress it up yourself with a homemade topper such as streusel. No one will know. November 1958

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Solve Pesky Problems

68 | Use a rubber glove to grip a lid that won't come off. November 1989

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